If I haven’t heard it once, I’ve heard it a million and a half times.
Zucchinis are not meant to be noodles. And noodles are definitely not made from zucchinis. Well listen up, today that changes!
This Pesto Shrimp Zucchini Noodle dinner may just be your gateway to the forever loving world of zucchini noodles.
Before we get into this beauty of shrimp zucchini godess. Let me just tell you. Work is about to get nuts. Throughout life I have been referred to as a busy body.
The definition of a busy body, you ask? Somebody who has to constantly be doing something. I’ve just always been that way. So I was thrilled to learn that I get to take my busy body booty (triple B?) on a bunch of trips for work to run some of my first training classes. And while I’m thrilled, I’m also at the point in my job, where it’s like … I have to actually know what I’m doing. And while I know I’m good at my job, it’s also a terrifying thought being in front of people teaching them. But you know what they say… Personal growth does’t come from comfort.
Want another summer dish packed with seasonal flavor? Check out this Caprese Sandwich !
And If the thought of zucchini noodles is uncomfortable, then it’s time to grow. (See! It all comes full circle)
Pesto Shrimp Zucchini Noodles are the essence of summer, just look at it!
I’m serious, summer produce is one of the only saving graces during this time of year in Arizona. And while yet, it is very unlikely I am growing these beauties at home, they still are sent from somewhere close. You can most definitely taste the difference in tomatoes when they are in season, but don’t take my word for it. You should be sneaking tomatoes in every chance you get during the summer! While you’re at it, add this Pesto Shrimp Zucchini Noodle dish to your dinner this week, You definitely won’t regret it!
Pesto Shrimp Zucchini Noodles
Ingredients
- 1 tbsp Garlic Minced
- 1/2 White Onion, Chopped
- 2 Zucchinis, Spiralized
- 10 Cherry Tomatoes, halved
- 1/2 Lemon
- 1 tbsp Red Pepper Flakes
- 1/4 Cup Parmesan Cheese
- Salt and Pepper, to taste
- 10-16 Shrimp
- 2 tbsp Pesto
- Olive Oil
Instructions
Shrimp:
Remove tails and clean, if you would like
Season Shrimp with Salt and pepper
Heat pan with olive oil on medium heat until hot
Cook shrimp, after about 2 minutes flip to cook other side
Make sure it is cooked throughout
Remove from pan and set aside
Zucchini Noodles:
Add olive oil, garlic, and onion to pan and begin to heat
Stir and cook until fragrant
Add Zucchini noodles and cherry tomatoes and cook until the zucchini starts to cook down
Stir and be sure the heat hits all sides of zucchini noodles
Add salt, pepper, red pepper, and lemon juice
Cook about 4-6 minutes, you still want some crunch so be sure not to over cook them
Remove Zucchini Noodles from liquid with tongs, try to not soak up the liquid left over when you remove the zucchini noodles
Continue to cook the liquid over low-medium heat to thicken
To plate put zucchini noodles down, place shrimp on top and spread pesto on shrimp
Feel free to pour the thickened sauce over the top
Enjoy!
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